Strawberry Rhubarb Pie
A sweet, simple & delicious Strawberry Rhubarb Pie with a buttery brown sugar crumb topping. Easy baking for a summer day ♥
Ingredients
- 9 " pie crust unbaked
- Filling:
- 2 cups diced rhubarb 4-5 stalks
- 1 1/2 cups strawberries hulled, cut into fourths if large, halved if small
- 1 large egg beaten
- 1 cup sugar
- 2 tablespoon flour heaping
- 1 teaspoon vanilla
- Topping:
- 3/4 cup flour
- 1/2 cup brown sugar lightly packed
- 1/3 cup butter
Instructions
- Preheat oven to 400°F. Line a 9" pie dish with pie crust.
- For pie filling:
- In a mixing bowl, combine rhubarb, strawberries, egg, sugar, flour and vanilla. Stir gently until thoroughly combined.
- Spoon into pie shell.
- For topping:
- Combine flour and brown sugar in a mixing bowl.
- Cut in slices of cold butter with a pastry blender until mixture is pea size crumbled.
- Sprinkle topping mixture over top of pie.
- Place pie on a cookie sheet (not necessary - but far easier to remove when done baking) and bake at 400° for 10 minutes.
- Reduce heat to 350° and bake for an additional 25 - 30 minutes or until topping is golden brown.
- Cool pie on wire rack.
- Slice, serve and enjoy.
- Store pie covered in fridge. Best eaten within a day or two of baking.
Tried this recipe?Let us know how it was!